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- thermal food preservation techniques (e.g., retorting, UHT and aseptic processing),
- minimal thermal processing (e.g., sous-vide processing), and
- non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies).
Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.
About: Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies.
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